Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 01-15-2005, 08:36 AM   #1
Karma
Junior LCF Member
 
Karma's Avatar
 
Join Date: Jul 2004
Location: Canada
Posts: 1
Gallery: Karma
Stats: 328/193/170
WOE: Atkins72 & CLA/GLA
Start Date: Dec 13/99 Restart July 06
Swiss Steak Help... Please

Anyone know of a good way to make a LC swiss steak? DH is asking for it for supper and I refuse to cook two meals...KWIM?

TIA
Karma is offline   Reply With Quote

Sponsored Links
Old 01-15-2005, 01:47 PM   #2
LisaUK
Senior LCF Member
 
LisaUK's Avatar
 
Join Date: Jun 2003
Location: London, England
Posts: 81
Gallery: LisaUK
Stats: Start: 266 Current: 212
WOE: Atkins/Dr Clark
Start Date: April 2003 - health reasons
I found this recipe:

2 lb. round steak

1/2 can mushroom soup (I'd use the same amount of cream instead)

3/4 cup water

2 onions (only use 1 small one, this will cut the carb count)

1 small can mushrooms

2 Tbsp. butter

3 Tbsp. canola oil

1/2 cup flour (this is only for dredging, you can omit it, the meat will brown just fine without it)

salt and pepper to taste


Have steak cut 1/4 inch thick.
Cut in pieces of desired size.
Brown in oil.
Put in roaster and add sliced onion, covering steak.
Mix heavy cream and 1/4 - 1/2 cup water.
Pour over steak and add mushrooms.
Salt and pepper to taste and add butter.
Bake in 375 degree oven for 1 hour or until done.
Add more water if necessary while baking.
__________________
Keep smiling! People will wonder what you've been up to...
LisaUK is offline   Reply With Quote
Old 01-15-2005, 03:38 PM   #3
emily1965
Major LCF Poster!
 
emily1965's Avatar
 
Join Date: Jul 2002
Location: Portland
Posts: 1,147
Gallery: emily1965
Stats: 320/179
WOE: VSG 5/10/11 plus healthy choices
That's not swiss steak. I saw that recipe when doing a search, too and thought to myself "WTH? That's not Swiss steak. Swiss steak is tomato based"

Sooo....I did a quick search and I was right. Most people's idea of swiss steak is tomato based and naturally low carb....

Basically....

Brown your steak (round steak is most often used because it stands up to the stewing), then add onion, green peppers and canned tomatoes (stewed, crushed, diced, whatever you like), cover and simmer until meat is tender. you can adjust by adding garlic, celery, salt, pepper, etc....
__________________
Lisa IRL

Take pride in how far you have come and have faith in how far you can go.

CIAC
emily1965 is offline   Reply With Quote
Old 01-15-2005, 04:13 PM   #4
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,294
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Hi Lisa! Nice to see your smiling face again. Maybe the recipe you found is how the Swiss make it. I'm certainly no Swiss Steak expert, but I'd probably prefer a creamy mushroom version to a tomato version.
LindaSue is offline   Reply With Quote
Old 01-16-2005, 02:27 AM   #5
auntie3
Senior LCF Member
 
auntie3's Avatar
 
Join Date: Jun 2002
Location: Alberta, Canada
Posts: 170
Gallery: auntie3
Stats: 217 / bouncing around / 140
WOE: Low Carb/ Lower GI
Start Date: Jan 24/01
Hi Lisa - Nice to see you! I've been wondering if you disappeared! That Mushroom Steak sounds really good, but like Emily said, doesn't resemble what we have come to know as Swiss Steak. It does remind me of Beef Stroganoff, though! Add some sour cream and yum!

My DH loves Swiss Steak also. We just had it for supper yesterday. The version I make, and have for years, contains celery, onions, green pepper and tomatoes. Of course, my old version had the steak pieces dredged in flour, which naturally thickened the liquid. I just use a bit of Xanthan Gum to thicken it at the end of cooking now. I simmer in the oven for a couple of hours - the meat is so tender, and is literally fork tender.

I like to add a bay leaf or two and a sprinkle of ground ginger.

__________________
[color=purple]

Auntie


Proud member of the SHRINKING VIOLETS
[/color]

[color=red]At the Canada Challenge thread every day![/color]
auntie3 is offline   Reply With Quote
Old 01-16-2005, 08:59 AM   #6
Pam
Senior LCF Member
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 718
Gallery: Pam
Stats: 181/148/145
WOE: moderate carbs
Start Date: March 2001
I use the crock pot for my swiss steak. I cut up round steak in serving size pieces and throw in a couple of cans of stewed tomatoes.....or....canned tomatoes(adding sliced onion, celery, and pepper). Cook on LOW for about 6 to 8 hours. Sometimes I'll start out on HIGH for 1 hour, then to LOW. The juice is great on mock mashed potatoes (cauliflower). My family really loves this, and it's so quick to prepare. Hope this helps! Pam
__________________
Pam
Pam is offline   Reply With Quote
Old 01-16-2005, 04:03 PM   #7
LisaUK
Senior LCF Member
 
LisaUK's Avatar
 
Join Date: Jun 2003
Location: London, England
Posts: 81
Gallery: LisaUK
Stats: Start: 266 Current: 212
WOE: Atkins/Dr Clark
Start Date: April 2003 - health reasons
Aaah. Problem: swiss steak HERE is that cream one. So swiss steak there is tomato based?
__________________
Keep smiling! People will wonder what you've been up to...
LisaUK is offline   Reply With Quote
Old 01-16-2005, 06:24 PM   #8
emily1965
Major LCF Poster!
 
emily1965's Avatar
 
Join Date: Jul 2002
Location: Portland
Posts: 1,147
Gallery: emily1965
Stats: 320/179
WOE: VSG 5/10/11 plus healthy choices
Lisa....

I hope you dind't take my respinse as snarky. It certainly wasn't intended that way. I figured the country difference might have something to do with the confusion.
__________________
Lisa IRL

Take pride in how far you have come and have faith in how far you can go.

CIAC
emily1965 is offline   Reply With Quote
Old 01-16-2005, 08:15 PM   #9
Motts Landing
Senior LCF Member
 
Motts Landing's Avatar
 
Join Date: Aug 2003
Location: Fl. panhandle
Posts: 165
Gallery: Motts Landing
Start Date: restarted Jan 08'
all I have ever known is the creamy version! Don't know if I would care for tomato based swiss steak, but then again...I was raised on it gravy style! My mom always dredged her tenderized meat, fried it till almost done, then layered the pieces along with sliced rings of onions into a casserole dish. Then she made a milk gravy out of the pan drippings, added water and bouillon and seasonings, poured over it all and baked till totally done. Good and tender!
Motts Landing is offline   Reply With Quote
Old 01-17-2005, 03:54 AM   #10
LisaUK
Senior LCF Member
 
LisaUK's Avatar
 
Join Date: Jun 2003
Location: London, England
Posts: 81
Gallery: LisaUK
Stats: Start: 266 Current: 212
WOE: Atkins/Dr Clark
Start Date: April 2003 - health reasons
Quote:
Originally posted by emily1965
Lisa....

I hope you dind't take my respinse as snarky. It certainly wasn't intended that way. I figured the country difference might have something to do with the confusion.
Oh goodness of course not! I'd just not heard of a tomato swiss steak before.
__________________
Keep smiling! People will wonder what you've been up to...
LisaUK is offline   Reply With Quote
Old 01-17-2005, 06:11 AM   #11
bernie
Junior LCF Member
 
Join Date: Oct 2002
Location: Ottawa, Ont.
Posts: 18
Gallery: bernie
Hi

I found this recipe which is very similar to mine at home.

Savory Swiss Steak

Lean round steak, tenderized by pounding with a meat mallet, gains lusty flavor from a hearty tomato-vegetable sauce in this recipe. you can simmer the meat on the range or, if you prefer, bake it in the oven.

1/2 cup all-purpose flour(use carbquick or gluten flour)
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14 1/2-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced ( can leave these out if you like)
2 tablespoons Worcestershire sauce
Salt and pepper

1. Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces.
2. Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you a baking meat, transfer it to a shallow baking pan.
3. Add tomatoes and their liquid, onions, celery, carrots, Worcestershire to meat in baking pan or frying pan. Season to taste with salt and pepper.
4. Cover and bake in a 350*F (175*C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.

Makes 4 servings

I also add green pepper and mushroom on occasion. Also have done the 'baking' in a crock pot instead too.

Bernie
bernie is offline   Reply With Quote
Old 01-17-2005, 12:08 PM   #12
chickiemom
Senior LCF Member
 
Join Date: Aug 2003
Posts: 94
Gallery: chickiemom
Both versions sound good to me
chickiemom is offline   Reply With Quote
Old 01-22-2005, 06:38 PM   #13
jlatislaw
Senior LCF Member
 
jlatislaw's Avatar
 
Join Date: Jul 2002
Location: SW Mich
Posts: 884
Gallery: jlatislaw
WOE: JUDDD
Start Date: June 18, 2012
Around here Swiss steak is the mushroom soup variety. Dottie has a very good sub. for the soup:
(I don't know why, but there are some missing letters and numbers in this recipe that I pasted from the recipe room. I think you could figure it out, though)

8 ounces mushroom -- white button, finely chopped
1/4 cup chopped onion -- finely chopped
2 stalks celery -- finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper -- to taste
How To Prepare: In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stiring occasionally, for about 5 minutes or until they wilt.
Add in the flour and stir well. Let cook, stiring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.
Bring to a simmer and cook about 5 minutes, whisking occasionally.
**This makes about 6 cups. If you are going to use it strictly as a soup, cut the cream back to ¸ cup and increase the chicken stock by 1 can.
**You can also increase the flour to 1/4 cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum blend it in w/the cooked veggies. Mix with ¸ cup stock before adding.
(can be used in recipes calling for canned soup, too)

Carbs per serving (including complete nutritional information if known): 44 total recipe
Effort (Easy, Average, Difficult): Easy
Recipe source: Dottie


JL
jlatislaw is offline   Reply With Quote
Old 01-22-2005, 07:34 PM   #14
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 15,116
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
Maybe it's regional, or maybe it's just what your family is used to, but our family's Swiss steak does NOT contain tomatoes! That sounds more like an Italian steak to me! Not BAD mind you, just not what I would think of as Swiss steak.

Char
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 01-22-2005, 07:50 PM   #15
nessyrae
Junior LCF Member
 
Join Date: Jun 2002
Location: Columbus, Ohio
Posts: 40
Gallery: nessyrae
Stats: 299/248/???
WOE: Lower Carb WW
I used to love swiss steak...the kind we ate didn't contain tomatoes either...just a cream gravy of some sort. Actually sounds good about now!
nessyrae is offline   Reply With Quote
Old 01-22-2005, 11:38 PM   #16
sadie_adriana
Junior LCF Member
 
Join Date: Jun 2003
Location: Oregon
Posts: 34
Gallery: sadie_adriana
Stats: start 199/current 135
WOE: Paleo
Start Date: January 2011
Oh my gosh this is such a funny discussion. When my mother made Swiss Steak, it was the tomatoe version with onions and bell peppers, over rice, I like (liked) it with mashed potatoes.
I think both versions sound really good though.

In my Betty Crocker cookbook from the '70s it uses the tomato/pepper method. could this be a west coast/east coast difference thing maybe?

Oh and to answer your original ?? for how I would make it, its just like Emily1965 would make it.
__________________
Sadie
sadie_adriana is offline   Reply With Quote
Old 01-23-2005, 06:56 AM   #17
griffin
Senior LCF Member
 
griffin's Avatar
 
Join Date: Dec 2004
Location: indiana
Posts: 144
Gallery: griffin
WOE: atkins/moderate
Start Date: november 04
tomatoe is pepper steak to me, creamy is what we grew up on. roundsteak cut in pieces , floured, browned,with onions chopped and put in the open spaces next to the steak while cooking. with a little extra flour to brown, i guess like a roux then pour water over, put lid on and let go till tender, add spices along the way.
griffin is offline   Reply With Quote
Old 01-23-2005, 12:02 PM   #18
Kimberli33
Senior LCF Member
 
Kimberli33's Avatar
 
Join Date: Mar 2004
Location: Montana
Posts: 916
Gallery: Kimberli33
Stats: 195 /186/149
Start Date: June 2015
Quote:
Originally posted by LisaUK
Aaah. Problem: swiss steak HERE is that cream one. So swiss steak there is tomato based?
I make mine mushroom based too.Tomato based sounds icky to me.

Edit to add:I take that back-It might be very good with tomatoes-Got to keep an open mind
__________________
Kim If God brings you to It,He will see you through it

Proud Grandma of 9

Last edited by Kimberli33; 01-23-2005 at 12:05 PM..
Kimberli33 is offline   Reply With Quote
Old 01-23-2005, 12:28 PM   #19
ButtrShots
Junior LCF Member
 
Join Date: Jul 2004
Location: North Carolina
Posts: 17
Gallery: ButtrShots
Stats: 212/144/150
WOE: Atkins
Start Date: May 31, 2004
The tomato, onion, bell pepper one is the kind I grew up on. We just called the other one Mushroom Steak.

Kathy
ButtrShots is offline   Reply With Quote
Old 03-12-2013, 07:08 AM   #20
Linny
Major LCF Poster!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 1,324
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
My mom made "Swiss Steak" with cubed steak (or some call them minute steaks) and tomato soup, which I am not fond of but everyone else loves it that way over mashed potatoes. I, on the other hand, made mine with a creamy mushroom based sauce that is not low carb.

Since this is an older post, maybe someone can share a good creamy mushroom based recipe that uses the cubed or minute steaks? I would love that!!!
Linny is offline   Reply With Quote
Old 03-12-2013, 05:46 PM   #21
buttoni
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,176
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
My recipe for Swiss Steak is post #3 in this thread, but it's not a mushroom soup version: http://www.lowcarbfriends.com/bbs/lo...k-brisket.html
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
buttoni is offline   Reply With Quote
Old 03-12-2013, 07:25 PM   #22
LESESKI
Junior LCF Member
 
Join Date: Aug 2002
Location: South Texas
Posts: 53
Gallery: LESESKI
I make a dish called Steak a la Mexicana. I used to fry it before Low carb but I now make it in the oven.

Round steak
Chopped Onions
Chopped Tomatoes
Chopped Jalapeno or Chopped bell pepper for those who dont like spicy
1 stick of butter
Chicken or beef broth enough to cover meat ( I use the Knorr powder kind found in the mexican food aisle)

Place steak in 13x9 pan and pour broth over meat. Pour melted butter over top also. Place chopped vegetables on top of meat. Cover with foil and bake at 350 for 1 - 1/2 hours depending on how thick steak is.
__________________
Started Atkins 10/01/04
Restarted 1/1/08
5'5 Size 18/16/10
LESESKI is offline   Reply With Quote
Old 03-13-2013, 08:12 AM   #23
SkeeterN
Major LCF Poster!
 
SkeeterN's Avatar
 
Join Date: Jun 2004
Location: West Central Ohio
Posts: 1,609
Gallery: SkeeterN
Stats: 4'10 and 170/115 (5 or so pounds up or down)
WOE: Atkins
Start Date: April 2004
The swiss steak I was raised on is more of a wonderful pepper steak recipe with tomato sauce. It is wonderful.

round steak cut into serving pieces browned usually in flour but carbquik does work well. Brown and place in flat sprayed casserole dish that has a lid

top with
1 chopped green pepper
1 medium chopped onion
1 stalk of celery chopped

Top with large can tomato sauce
and about a 1/2 cup ketchup (I use heinz 1 carb)
salt and pepper

Bake covered till steak is tender at 350

I serve this with mashed cauliflower
__________________
~~Anita~~
Celebrated Atkins for 11 years!
Read how low carb saved my life
Anita's Web Page
SkeeterN is offline   Reply With Quote
Old 03-13-2013, 08:47 AM   #24
Linny
Major LCF Poster!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 1,324
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
I love all the suggestions. Thanks for posting!!
Linny is offline   Reply With Quote
Old 03-14-2013, 06:02 AM   #25
Ann Lytle
Senior LCF Member
 
Join Date: Sep 2007
Posts: 880
Gallery: Ann Lytle
My Mom made Swiss Steak with just frying with flour and adding water toward the end to make a gravy. She called steak made with a tomato base, Salsbury steak. I always preferred the Swiss Steak. Strange how different families do things, isn't it? It was probably the way her Mom made it.......... Ann
Ann Lytle is offline   Reply With Quote
Old 03-14-2013, 08:29 AM   #26
Dottie
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 7,555
Gallery: Dottie
Here:
Swiss steak: brown gravy
Pepper steak: tomato gravy
Chicken fried or country steak: cream gravy
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.
Dottie is offline   Reply With Quote
Old 03-14-2013, 09:40 PM   #27
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 3,608
Gallery: Barbo
Stats: 225/158/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Swiss Steak

My mama made it both ways. My favorite was the creamy one with
mushroom soup.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 03-15-2013, 08:05 AM   #28
The Chicken Lady
Major LCF Poster!
 
The Chicken Lady's Avatar
 
Join Date: Jul 2008
Location: Texas Gulf Coast
Posts: 1,191
Gallery: The Chicken Lady
Stats: Type 2 Diabetic
WOE: High Fat Low Carb Diet
Start Date: July 5th 2008
This is my quickie recipe, I love Swiss Steak.

SWISS STEAK in the Pressure Cooker*

2 lbs. round steak
Salt and pepper
2 tbsp. fat
1 medium diced onion
1 medium bunch diced celery
1 medium diced green pepper
1 can tomato soup
1-cup water

Brown meat on both sides put the rest of the ingredients in the pressure cooker and cook 15 to 20 minutes. Allow pressure to drop on its own.
__________________
Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow.
The Chicken Lady is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 03:52 PM.


Copyright ©1999-2015 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends is a registered mark of Friends Forums, LLC.